Red lentil coconut soup

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 stalk(s) Celery
• 1 red bell pepper(s)
• 1 large carrot(s)
• 3 cm ginger root
• 2 tsp curry powder, mild
• 175 g lentils, red
• 700 ml vegetable stock
• 400 ml coconut milk
• 2 tbsp lime juice
• Salt
• Cayenne pepper
• Basil (Thai basil)
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Very spicy, low-calorie soup

Peel and dice the onions and garlic. Wash and chop the bell peppers and celery. Peel and dice the carrot and ginger. Heat the oil in a pan and sauté the ginger, onion, garlic, and curry powder for about 1 minute. Wash the lentils in a sieve, drain, and add them to the onions along with the bell peppers, celery, and carrot. Pour in the vegetable stock and coconut milk and bring to a boil. Simmer gently for about 20-25 minutes, until the lentils have broken down and the vegetables are soft. Purée the soup with a hand blender and pass it through a fine sieve if desired. Season the soup with lime juice, salt, and cayenne pepper and add the finely chopped Thai basil.